Dry blend for making extended cheese product

ABSTRACT

Disclosed herein are dry blends used in the process of making extended cheese products with improved meltability and firmness profiles.

This application claims the benefit of the filing date as a continuationof U.S. patent application Ser. No. 16/999,380, filed on Aug. 21, 2020,now allowed, which is a continuation of U.S. patent application Ser. No.15/893,064, filed on Feb. 9, 2018, now U.S. Pat. No. 10,785,990, whichis a continuation of U.S. patent application Ser. No. 13/873,607, filedon Apr. 30, 2013, which claims the benefit of priority of U.S.Provisional Patent Application Ser. No. 61/640,782, filed May 1, 2012,the disclosures of which are each incorporated by reference in theirentireties for all purposes.

In recent years there has been a significant increase in demand forcheese generally, as well as for cheeses with specific performance ornutritional characteristics. This general demand is driven in part bythe steady growth in the ready meal or convenience food sector of thefood industry since cheese is an ingredient in many foods within thissector. The increasing popularity of various pizza-type products is onespecific example of cheese-containing products in this sector that havecontributed to the surge in demand. Consumer's health concerns have beena major factor driving the increased demand for cheeses with improvednutritional characteristics, such as those that are lower in fat, differin fatty acid profile, have increased calcium content, and/or are lowerin cholesterol. These concerns, as well as cost considerations, havebeen the impetus for the development of a number of cheese analogues(e.g., imitation cheeses or cheese substitutes) that offer varioushealth advantages (e.g., replacement of animal fat with healthiervegetable oil and increased vitamin or mineral levels) and cost benefits(e.g., vegetable oils are less expensive than certain dairyingredients).

Demand for cheese with varying performance characteristics is alsodriven in part by the significant increase in the different types ofbaking equipment and conditions that are being used to prepare foodproducts containing cheese. Some baking operations, for instance,require relatively high oven temperatures (e.g., in the range of about350 to 950° F.) with short baking times (e.g., in the range of about 30seconds to 15 minutes). Such conditions may be used, for instance, in animpingement oven when baking a pizza having a thin crust. Other ovens,such as deck ovens, in contrast, sometimes use a relatively long baketime (e.g., about 6 to 60 minutes) and a correspondingly lower oventemperature (e.g., about 300 to 750° F.). Instead of baking, some foodstopped with or including cheese are prepared by microwaving (e.g., about1-6 minutes).

There are a variety of challenges to providing cheeses that have acomposition which satisfies the desired performance characteristics andnutritional qualities. For instance, it can be difficult to obtain thedesired concentration level of some ingredients in a cheese. Anotherproblem is developing a process that activates the latent functionalproperties of certain ingredients. Another problem is that many methodsfor preparing cheese involve the loss of significant quantities of somecheese components during processing. This can occur, for instance, whensuch cheeses undergo the heating and stretching process of the pastafilata process. Often the heating is conducted in heated water, whichcan remove significant amounts of cheese ingredients.

In view of the high demand for cheese and the foregoing shortcomingsassociated with some existing methods for preparing such cheeses withthe desired performance characteristics, there thus remains a need foradditional methods for preparing cheeses of these types.

As alluded to above, there has been an increased demand for extendedcheese products because of cost and health considerations. Extendedcheese products generally refers to a cheese in which a filler has beenadded to extend the mass and volume of the cheese while maintaining thephysical properties of the natural cheese. Extended cheese products aretypically lower cost than other cheese types because the extending canbe performed less expensively and because certain milk ingredients canbe extended with cheaper products (e.g., extending milk fat withvegetable oil or milk protein with starch). The health benefits derivefrom extension of the milk fat and protein with other healthieringredients and the ability to add other ingredients that can lower thecost of the final product.

Analogue cheeses constitute a major category of cheese. As alluded toabove, there has been an increased demand for analogue cheese because ofcost and health considerations. Analogue cheese generally refers to acheese in which milk fat and/or a protein source has been substitutedwith a source that is not native to milk. Analogue cheeses are typicallylower cost than other cheese types because the processing can beperformed less expensively and because certain milk ingredients can besubstituted with cheaper products (e.g., substituting vegetable oil formilk fat). The health benefits derive from substitution of the milk fatand protein with other healthier substitutes and the ability to addother ingredients that can improve the nutritional characteristics ofthe final product.

However, replacing a conventional cheese composition ingredient canpresent one or more technical hurdles because cheese compositions arecomplex compositions and their properties can be sensitive to (i.e.,require) the presence and/or amount of certain ingredients. Thus,conventional cheese manufacturing has come to rely on certain cheesecomposition ingredients to provide certain properties. Exemplarytechnical challenges include finding a substitute ingredient that canprovide a cheese composition with one or more suitable functionalproperties (e.g., melt, stretch, and firmness), organoleptic properties(e.g., texture and flavor), and nutritional properties.

Casein is one of the major components of cheese and typical extendedcheese products. The more cheese that is used in the extended cheeseproduct, the less casein is required from the other components of theproduct. This family of related phosphoproteins is commonly found inmammalian milk, making up 80% of the proteins in cow's milk. Over thelast few years casein has dramatically increased in price. Accordingly,there is an ongoing need in the cheese industry for an extender forcasein in the manufacture of extended cheese products. One such extenderis whey. Whey can be used to reduce or eliminate the need for the use ofcasein in making extended cheese products.

Starch can also be used as an extender for milk protein, milk fat, andcheese in extended cheese products. However, the ability to extendcasein protein with starch can be significantly limited depending on thedesired functional, organoleptic, and/or nutritional properties of thecheese composition. For example, extending casein with starch canprovide a cheese composition with less than desired functionalproperties (e.g., melt, stretch, and firmness) because starch is notnecessarily always a “functional” replacement of casein protein, but canmerely replace a certain mass of casein protein. Similarly, starch canimpart a different, sometimes less desirable, flavor and/or texture tothe cheese composition than provided by casein. Furthermore, replacingcasein protein with starch, a carbohydrate, can significantly alter thenutritional characteristics of a cheese composition (e.g., the cheesecomposition may not satisfy nutritional standards imposed by the UnitedStates Department of Agriculture). Thus, conventional cheese making hascome to rely on the mere presence and sometimes quantity of caseinprotein to provide certain cheese composition properties.

Despite these limitations, there exists a strong desire (e.g., economicincentives) to further reduce the amount of casein protein in certaincheese compositions. However, providing suitable functional,organoleptic, and nutritional characteristics while reducing the caseinprotein even further in certain cheese compositions presents significanttechnical challenges.

Another ingredient that is commonly found in cheese analogues isshortening, which often contains trans-fat. In general, recent consumertrends indicate that trans-fatty acids (i.e., “trans-fat”) in foodproducts and food intermediates are being avoided by consumers to helpincrease the healthfulness of their diet. Accordingly, many food productmarketers are finding ways to provide consumers with food productshaving reduced and/or substantially no trans-fat content.

Trans-fat is an unsaturated fatty acid in which the hydrogen atoms of adouble bond (or unsaturation) are on opposite sides of the molecule. Thetrans isomer of the fatty acid causes the carbon chain to assume astraight-chain configuration similar to that of a saturated fat.Trans-fatty acids are primarily formed through the metal-catalyzedprocess of hydrogenation, however they have also been found to formnaturally and is found at low levels in cow's milk. By hydrogenatingoils through industrial processing, hydrogen atoms are added tounsaturated sites on fatty acids, creating a larger population ofsaturated fats in the oil. In a partially-hydrogenated oil, some of theunsaturated fatty acids remain. However, the processing causes some ofthe double-bonds of the unsaturated fatty acids to undergo isomerizationfrom the cis configuration to the trans configuration.

Partial hydrogenation of fats was introduced into the U.S. food supplybeginning in 1910. The practice was put into widespread use in the1940's in order to make semisolid fat products. The process ofhydrogenation raises the melting point of a fat and increases the solidfat content. Such fats having higher melting points and solid fatcontent help provide food compositions (e.g., cheese compositions) withhighly desirable functional properties. For example, oils containingtrans-fats can help an analogue cheese to have highly desirableproperties (e.g., melt, crumble, stretch, firmness, combinations ofthese, and the like) at one or more temperatures (e.g., shredtemperature, temperature of a consumer's mouth, combinations of these,and the like). In addition, the stability of the fat is greatly enhancedthrough hydrogenation by reducing susceptibility to oxidation andsubsequent rancidity. Therefore, positive contributions to processingproperties, shelf-life, texture, and taste of food products (e.g.,cheese compositions and food products incorporating such cheesecompositions) are imparted by hydrogenated and partially hydrogenatedfats.

A recent consumer trend is to avoid consuming food products that arehigh in, or have an undue amount of, trans-fat. To help meet consumerdemand many food manufacturers would like to provide consumers with foodproducts (e.g., analogue cheeses and food products that include cheese(e.g., snack food (e.g., frozen snack food) including pizza, pizza-typesnack food, and the like)) having a low amount of trans-fat (e.g., about5% or less by weight of trans-fat based on the total weight of the fatcomponent). However, changing the formulation of a food composition toaccommodate this can present significant technical hurdle(s) because ofthe reliance specifically on trans-fat containing ingredients to provideone or more highly desirable properties in food products and foodproduct intermediates. Changing the trans-fat content of a food productcan significantly impact properties such as processing properties,organoleptic properties, combinations of these, and the like, of thefood product. As mentioned above, analogue cheeses are complex chemicalcompositions, therefore their properties (e.g., melt, crumble, stretch,firmness, combinations of these, and the like) could be unduly affectedby changes in formulation amounts and/or ingredient(s) that would affecttrans-fat content. Accordingly, there is a strong need to provideanalogue cheeses having a low amount of trans-fat (e.g., about 5% orless by weight of trans-fat based on the total weight of the fatcomponent) while at the same time substantially maintaining and/orimproving analogue cheese properties such as melt, crumble, stretch,firmness, combinations of these, and the like. In addition, there is astrong need to provide food product(s) including such analogue cheesesand methods of making such analogue cheeses and food products.

SUMMARY OF INVENTION

It has been discovered that a unique combination of ingredients providesan extended cheese product that has excellent flexibility with respectto formulation changes because the resulting extended cheese product canexhibit substantially the same or improved properties (e.g.,functional/processing properties, organoleptic properties, combinationsof these, and the like) over a range of significantly different cheeseformulations, while allowing for the reduction of casein.

There is disclosed a dry blend useful in the manufacture of makingextended cheese product. This dry blend is particularly useful for thosewho are making extended cheese product since the dry blend is easilyused in the manufacture of extended cheese product by the addition ofwater and fat/oils and optional with the addition of curd and flavoringto produce the desired product.

A pre-filled cheese extender package having a dry blend comprising:

-   -   a. 40%-70% food starch;    -   b. 3%-18% whey;    -   c. 5%-25% emulsifiers; and    -   d. 0%-8% gums,

wherein said dry blend comprises less than 15% casein and ishomogenously blended and filled into said pre-filled cheese extenderpackage.

In an embodiment, said pre-filled cheese extender package has a dryblend comprising:

-   -   a. 45%-65% modified food starch;    -   b. 5%-16% whey;    -   c. 8%-22% emulsifiers; and    -   d. 0%-8% gums.

In an embodiment, said pre-filled cheese extender package has a dryblend comprising:

-   -   a. 50%-60% modified food starch;    -   b. 13%-16% whey;    -   c. 9%-20% emulsifiers; and    -   d. 2%-6% gums.

In an embodiment, said blend further comprises 0%-5% of an acidulant.

In an embodiment, said acidulant is chosen from acetic acid, citricacid, fumaric acid, lactic acid, malic acid, phosphoric acid, andtartaric acid.

In an embodiment, said acidulant is chosen from citric acid, lacticacid, and acetic acid.

In an embodiment, said blend comprises less than 10% casein.

In an embodiment, said blend comprises less than 5% casein.

In an embodiment, said blend is substantially free of casein.

In an embodiment, said blend is free of casein.

In an embodiment, said blend further comprises a native food starch.

In an embodiment, said blend further comprises gelatin.

In an embodiment, said emulsifier is chosen from Alkaline SodiumAluminum Phosphate, sodium citrate, trisodium phosphate, and disodiumphosphate.

In an embodiment, at least half of said emulsifier is Alkaline SodiumAluminum Phosphate.

In an embodiment, said blend contains less than 10% water.

In an embodiment, said blend contains less than 5% water.

In an embodiment, an extended cheese product comprises a dry blend, afat, water, and cheese and/or cheese curds.

In an embodiment, a method of making an extended cheese product isdisclosed, said method comprising: combining a dry blend, a fat, water,and cheese and/or cheese curds; mixing the ingredients to form amixture; and heating and cooling the mixture to provide an extendedcheese product.

In an embodiment, said cheese and/or cheese curds are chosen fromcheddar, Monterey jack, Colby, swiss, Gouda, Manchego, and pepper jack.

In an embodiment, said cheese and/or cheese curds comprise at least 45%by weight of said mixture.

In an embodiment, a method of making an extended cheese product isdisclosed, said method comprising:

-   -   a. combining a melted fat, water, and a dry blend comprising:        -   i. 40%-70% food starch;        -   ii. 3%-18% whey;        -   iii. 5%-25% emulsifiers; and        -   iv. 0%-8% gums;    -   b. mixing the components;    -   c. adding cheese and/or cheese curds;    -   d. cooking the mixture to at least 150-155° F.;    -   e. add additional water if needed;    -   f. cooking the resulting mixture to 160-170° F.; and    -   g. forming the extended cheese product and cooling it.

In an embodiment, optional replacement of cheese protein with nativecasein improves the stretchability of the finished product.

In an embodiment, the extended cheese product is sliceable andshreddable.

In an embodiment, the melt rate of the extended cheese product isincreased when used to make firm cheeses when compared to the original,non-extended cheese.

In an embodiment, when the extended cheese product is a soft cheese, themelting temperature is increased when compared to the original,non-extended cheese.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 depicts one example of a general method for making a cheeseproduct using a dry blend.

DETAILED DESCRIPTION

A “cheese analogue” as used herein refers generally to a cheese in whichat least one milk fat and/or protein source has been replaced with asource that is not native to milk. The basic ingredients for a cheeseanalogue are usually water, casein, a fat/oil and a sequestering agent.Cheese analogues are typically categorized as dairy (all fats andproteins come from dairy sources), partial dairy (some fats and proteinscome from dairy sources, while other have been replaced with non-dairyfats and proteins), or nondairy (all fats and proteins come fromnon-dairy sources). They can also be classified as being an imitationcheese or a substitute cheese. Imitation cheese is a substitute for andresembles another cheese but is nutritionally inferior to that cheese. Acheese substitute, on the other hand, resembles another cheese but isnot nutritionally inferior to that cheese.

An “extended cheese product” is a food product based on a naturalcheese, but wherein filler material has been added to the natural cheeseto extend the mass and volume while maintaining or improving thephysical properties of the natural cheese (i.e. meltability,stretchability, browning, elasticity, free oil formation, etc.).Extended cheese products are a type of cheese analogue.

A “pre-filled cheese extender package” is a package containing the dryblend that includes all the ingredients needed for a user to create anextended cheese product, such as, but not limited to, starches, gums,acidulants, whey, casein, emulsifiers, salts, and gelatin. Theseingredients have been homogenously blended before being packaged.

Processed cheese has several technical advantages over unprocessedcheese, including extended shelf-life, resistance to separation whencooked, and uniformity of product. Its production also enjoyssignificant economic advantages over traditional cheese-makingprocesses, most often through the ability to incorporate any of a widevariety of less expensive ingredients.

Emulsifiers are used to provide a uniform structure during the meltingprocess. The essential role of the emulsifying agents in themanufacturing of processed cheese is to supplement the emulsifyingcapability of cheese proteins. This is accomplished by removing calciumfrom the proteins; peptizing, solubilizing and dispersion of theproteins; hydrating and swelling of the proteins; emulsifying of fat andstabilizing of the emulsion and by forming an appropriate structureafter cooling. The use of emulsifiers in processed cheese results incheese that melts smoothly when cooked. With prolonged heating,unprocessed cheese will separate into a molten protein gel and liquidfat; processed cheese will not separate in this manner. The emulsifiers,typically alkaline sodium aluminum phosphate, disodium phosphateduohydrate and sodium citrate, or other sodium or potassium phosphate,tartrate, or citrate salts, reduce the tendency for tiny fat globules inthe cheese to coalesce and pool on the surface of the molten cheese.

A number of different types of starches can be incorporated into the dryblend. Suitable starches include vegetable starches (e.g., potatostarch, arrowroot starch, pea starch, and tapioca) and grain starches(e.g., corn starch, wheat starch, and rice starch). Specific examples ofsuitable corn starches include dent corn starch, waxy corn or maizestarch, and high amylose corn starch. The starches can be usedindividually or in combination. As noted above, starches canadvantageously be included in the slurry. In some applications, thestarch is added as a powder or unheated solution.

The starch can be modified or native. Modified starches, also calledstarch derivatives, are prepared by physically, enzymatically, orchemically treating native starch, thereby changing the properties ofthe starch. Modified starches are used in practically all starchapplications, such as in food products as a thickening agent, stabilizeror emulsifier. Modified food starches differ in their degree ofcross-linking, type of chemical replacement, oxidation level, degree ofmolecular scission, and ratio of amylose to amylopectin.

Examples of suitable gums that can be incorporated include, but are notlimited to, xanthan gum, guar gum, konjac flour and locust bean gum.Examples of suitable stabilizers include chondrus extract (carrageenan),pectin, gelatin, and agar. Their synergistic interaction improves thetextural quality of foods. It imparts rich mouth feel without maskingflavor, enhances moisture retention, prevents syneresis and ice crystalformation in frozen products and forms thermally reversible gels. Blendsof Xanthan Gum, Locust Bean Gum and Guar Gum are commonly used in theproduction of extended cheese products.

Acidulants are additives that give a sharp taste to foods by increasingthe tartness or acidity. They also assist in the setting of gels and toact as preservatives. An acidulant (acidic agent) can be incorporated toadjust the pH of the finished cheese to a desired level. The acidity ofthe cheese can be controlled to help regulate the melt downcharacteristics of the finished cheese. Various acids can be employed;examples of suitable acids include, but are not limited to, acetic acid,citric acid, fumaric acid, lactic acid, malic acid, phosphoric acid,tartaric acid adipic acid, hydrochloric acid, glucano delta lactone,lactobionic acid or Genlac C, the latter being a blend of water, citricacid, lactic acid, acetic acid and artificial flavors. Acid is typicallyadded to adjust the pH of the finished cheese to a pH from about 5-6 isreached, and more typically from pH 5.10-5.90.

A colorant can be incorporated into the soft or firm/semi-hard ripenedor unripened blended cheese to adjust its natural color. This can beuseful, for example, if consumers have a preference for a color otherthan the naturally-occurring color. Examples of suitable colorantsinclude annatto, turmeric, titanium dioxide, and beta-carotene.Colorants may be of both the natural or artificial color. If one wishedto color the cheese a red, an artificial color such as FD&C red # 40 canbe used. Annatto imparts a yellowish color to cheese. The yellowishcolor often is preferred by consumers who perceive it to indicate a“richer” product upon cooking on a pizza. Colorants can be incorporatedinto the final soft or firm/semi-hard ripened or unripened blendedcheese product by inclusion in the slurry. If added at the mixing stage,the colorant is generally sprayed onto the heated cheese mass as anunheated solution or dispersion in water. The amount of colorant addedis typically in the range of about 0.01 to 0.02%, based on the weight ofthe finished cheese. Turmeric, if used, is generally added in an amountof about 0.01 to 0.001%. If annatto is added, it normally is added toabout 0.1 to 0.2% by weight.

Various flavoring agents can also be incorporated into the cheese totailor the flavor profile of the cheese to meet consumer preferences.Suitable flavors for mixing into the heated cheese include, for example,natural mozzarella flavor such as diacetyl and/or lipolyzed fat, orenzyme modified cheese for cheddar cheese. Flavoring agents can beincorporated into the final soft or firm/semi-hard ripened or unripenedblended cheese product by incorporation into the heated slurry or byaddition to the heated cheese mass as a dry powder, or more typically aspart of an unheated aqueous solution. Flavoring agents are typicallyadded in an amount such that the concentration in the final cheeseproduct is within the range of about 0.01 to 5 wt. %. If incorporatedinto the slurry, the concentration of the flavoring agent in the slurryis generally is in the range of about 0.11-4.50 wt. %.

Non-dairy fat refers to various vegetable fats. These fats may bepartially or fully hydrogenated, yielding a cheese product that is lowin trans-fat. In an embodiment, the fat has a melting point close tothat of butter fat, 93-103° F. Further, the fat may be blended with aliquid fat (oil) during the cheese making process.

Whey is the liquid remaining after milk has been curdled and strained.It is a by-product of the manufacture of cheese or casein and hasseveral commercial uses. Sweet whey is manufactured during the making ofrennet types of hard cheese like mozzarella, cheddar or Swiss cheese.

Cheese curds are an important step in the cheese making process. Theyare small chunks of cheese solids which have been separated from thenatural whey present in milk, but not yet pressed into molds to makecheese. Different treatments of the curds yield different end cheeses,and the curds can also be eaten straight. The curdling processcoagulates the solids in the milk, yielding cheese curds swimming inwhey. The whey is drained from the curds, which may also be cut tofacilitate drainage, and then the cheese curds can be salted, packedinto molds, and turned into cheese.

Casein is the name for a family of related phosphoproteins (αS1, αS2, β,κ). These proteins are commonly found in mammalian milk, making up 80%of the proteins in cow milk and between 20% and 45% of the proteins inhuman milk. Casein has a wide variety of uses, from being a majorcomponent of cheese, to use as a food additive, to a binder for safetymatches. As a food source, casein supplies amino acids; carbohydrates;and two inorganic elements, calcium and phosphorus. Casein contains afairly high number of proline residues, which do not interact. There arealso no disulfide bridges. As a result, it has relatively littletertiary structure. It is relatively hydrophobic, making it poorlysoluble in water. It is found in milk as a suspension of particlescalled “casein micelles” which show only limited resemblance withsurfactant-type micellae in a sense that the hydrophilic parts reside atthe surface and they are spherical. However, in sharp contrast tosurfactant micelles, the interior of a casein micelle is highlyhydrated. The caseins in the micelles are held together by calcium ionsand hydrophobic interactions. Types of casein commonly used in cheesemaking comprise, but are not limited to, rennet casein, acid casein,calcium caseinate, sodium caseinate, and potassium caseinate.

Dry blend refers to the “dry” (i.e. less than 15% water) startingmaterial one would use in make of extended cheese product. A dry blendis a homogenous mixture of the ingredients that may be sold as apre-packaged mix to a cheese manufacturer or user. Normally water andsome type of fat would be added to produce the extended cheese product.One could also add in a desired flavor to resemble the desired cheesetaste.

The dry blend that is provide here for use in the extended cheeseproduct is designed to improve: 1) melt and flow ability of the finalcheese product, which is a measure of how well the cheese melts andflows into a homogenous mass, preferably with little or no individualshreds of cheese still detectable; 2) stretch, which is measure of theability of the cheese to form interconnected strings when the heatedcheese is pulled; 3) texture, which is a measure of chewiness andsmoothness; 4) coloring, which is a measure of the actual color of themelted cheese; 5) blister characteristics, which may include size, colorand extent of coverage; and/or 6) nutritional composition.

The dry blends described herein are manufactured it in one step byblending all the dry material contained in the formulas described hereinin a double ribbon blender. These batches are blended during addition ofthe ingredients, and then blended an additional 10 minutes, or until ahomogenous mixture is obtained, after all ingredients have been added.Optionally, a food grade oil can be sprayed on with the blender running,with an additional 10 minutes of blending, or until a homogenous mixtureis obtained. The dry product obtained at the conclusion of the blendingis packed and is ready to be packaged or used in the cheese makingprocess.

Dry Blend Examples

Examples 1-16 are for making a dry blend for use in making an analoguecheese.

Example 1 Example 2 Ingredients Weight % Weight % Acetylated PotatoStarch 15 15 Corn Starch 10.05 10.05 Octenyl succinic anhydride (OSA)6.25 6.25 Waxy Maize Starch Rice flour 20.5 20 Whey 14.6 14.6 Salt 5.55.5 Alkaline Sodium Aluminum Phosphate 13.8 13.8 Sodium Citrate 2.5 0Disodium Phosphate-Duohydrate 2.5 0 Trisodium Phosphate 0 5.5 SorbicAcid 1.2 1.2 Mineral Oil 0.75 0.75 Blend of Xanthan, Locust, and GuarGums 4.35 4.35 Citric Acid 3 3 TOTAL INGREDIENTS 100 100 Example 3Example 4 Ingredients Weight % Weight % Acetylated Potato Starch 40.12539.54434 Hydroxypropyl Phosphate Potato Starch 10 9.764036 Octenylsuccinic anhydride (OSA) 6.25 7.078926 Waxy Maize Starch Whey 14.614.25549 Salt 8.75 8.543531 Alkaline Sodium Aluminum Phosphate 9.3757.729862 Sodium Citrate 1.25 2.441009 Disodium Phosphate-Duohydrate 1.250 Trisodium Phosphate 0 2.441009 Sorbic Acid 1.5 1.464605 Mineral Oil0.75 0.732303 Blend of Xanthan, Locust, and Guar Gums 4.35 4.247356Citric Acid 1.8 1.757526 TOTAL INGREDIENTS 100 100 Example 5 Example 6Ingredients Weight % Weight % Acetylated Potato Starch 40.125 42Hydroxypropyl Phosphate Potato Starch 10 10 Octenyl succinic anhydride(OSA) 6.25 6.25 Waxy Maize Starch Whey 14.6 14.6 Salt 8.75 8.75 AlkalineSodium Aluminum Phosphate 9.375 6.25 Sodium Citrate 1.25 1.25 DisodiumPhosphate-Duohydrate 1.25 2.5 Sorbic Acid 1.5 1.5 Mineral Oil 0.75 0.75Blend of Xanthan, Locust, and Guar Gums 4.35 4.35 Citric Acid 1.8 1.8TOTAL INGREDIENTS 100 100 Example 7 Example 8 Ingredients Weight %Weight % Acetylated Potato Starch 42 43.25 Hydroxypropyl PhosphatePotato Starch 10 10 Octenyl succinic anhydride (OSA) 6.25 6.25 WaxyMaize Starch Whey 14.6 14.6 Salt 8.75 8.75 Alkaline Sodium AluminumPhosphate 6.25 6.25 Sodium Citrate 2.5 1.25 DisodiumPhosphate-Duohydrate 1.25 1.25 Sorbic Acid 1.5 1.5 Mineral Oil 0.75 0.75Blend of Xanthan, Locust, and Guar Gums 4.35 4.35 Citric Acid 1.8 1.8TOTAL INGREDIENTS 100 100 Example 9 Example 10 Ingredients Weight %Weight % Acetylated Potato Starch 40.125 38.4 Hydroxypropyl PhosphatePotato Starch 10 10 Octenyl succinic anhydride (OSA) 6.25 6.25 WaxyMaize Starch Whey 14.6 14.6 Salt 8.75 8.75 Alkaline Sodium AluminumPhosphate 9.375 11.1 Sodium Citrate 1.25 1.25 DisodiumPhosphate-Duohydrate 1.25 1.25 Sorbic Acid 1.5 1.5 Mineral Oil 0.75 0.75Blend of Xanthan, Locust, and Guar Gums 4.35 4.35 Citric Acid 1.8 1.8TOTAL INGREDIENTS 100 100 Example 11 Example 12 Ingredients Weight %Weight % Acetylated Potato Starch 35.9 40.125 Hydroxypropyl PhosphatePotato Starch 10 10 Octenyl succinic anhydride (OSA) 6.25 6.25 WaxyMaize Starch Whey 14.6 14.6 Salt 8.75 8.75 Alkaline Sodium AluminumPhosphate 11.1 9.375 Sodium Citrate 2.5 1.25 DisodiumPhosphate-Duohydrate 2.5 1.25 Sorbic Acid 1.5 1.5 Mineral Oil 0.75 0.75Blend of Xanthan, Locust, and Guar Gums 4.35 4.35 Citric Acid 1.8 1.8TOTAL INGREDIENTS 100 100 Example 13 Ingredients Weight % Corn Starch43.33 Hydroxypropyl Phosphate Potato Starch 7.35 Acid-treated CornStarch 15.04 Whey 14.3 Salt 5.18 Alkaline Sodium Aluminum Phosphate 3.7Sodium Citrate 3 Sorbic Acid 1.5 Mineral Oil 0.75 Blend of Xanthan,Locust, and Guar Gums 1.85 Trisodium Phosphate 4 TOTAL INGREDIENTS 100Example 14 Ingredients Weight % Acid-treated Corn Starch 10.05 Octenylsuccinic anhydride (OSA) 6.6 Waxy Maize Starch Rice flour 10.5 Whey 14.6Salt 5.5 Gelatin 4 Alkaline Sodium Aluminum Phosphate 7.4 Sodium Citrate2.5 Disodium Phosphate Duohydrate 2.5 Trisodium Phosphate 5 Combinationof Oxidized and 22.4 Acetylated di-starch adipate Sorbic Acid 1.2Mineral Oil 0.4 Blend of Xanthan, Locust, and Guar Gums 4.35 Citric Acid3 TOTAL INGREDIENTS 100 Example 15 Example 16 Example 17 IngredientsWeight % Weight % Weight % Acid-treated Corn Starch 10.05 10.05 10.05Hydroxypropyl Phosphate 10 10 10 Corn Starch Rice flour 10.5 10.5 10.5Whey 9 5 5 Salt 5.5 5.5 5.5 Gelatin 4 4 4 Sodium Citrate 0 2.5 2.5Disodium Phosphate 4 2.5 2.5 Duohydrate Trisodium Phosphate 6 5 5Oxidized Potato Starch 35.2 38 38 Sorbic Acid 1 1.2 1.2 Mineral Oil 0.40.4 0.4 Blend of Xanthan, Locust, 2.35 2.35 2.35 and Guar Gums CitricAcid 2 3 3 TOTAL INGREDIENTS 100 100 100

The dry blends disclosed herein can be made into extended cheeseproducts via the following process. Melt the fat (milk or vegetable fat)and then add the dry blend, optionally add flavoring, and then addwater, in that order, and blend for 5 minutes. Cook the mixture to about150° F. Add cheese and/or cheese curd and cook the resulting mixture to160° F-175° F. Form the extended cheese product and cool it. Theextended cheese product can then be packaged and refrigerated. Oncecool, the product may be shredded or sliced, if desired. The amount ofnatural cheese product used may vary, such as at least 45%, dependingthe on the desired product.

Alternatively, melt the fat (milk or vegetable fat) and then add the dryblend, optionally add flavoring, add approximately two-thirds of thewater, then the cheese and/or cheese curds, and optionally, casein, andblend for 1 minute. Cook the mixture to 150° F-155° F. Add the remainderof the water and the acidulant and mix for 1 minute. Cook the resultingmixture to 160° F-170° F. Form the extended cheese product and cool it.The extended cheese product can then be packaged and refrigerated. Oncecool, the product may be shredded or sliced, if desired. The amount ofnatural cheese product used may vary, such as at least 45%, dependingthe on the desired product.

Meltability is measured by cutting a disk of cheese of a specified size,and placing the disk in a glass Petri dish. A technician heats the Petridish in an oven at an elevated temperature for a specified time (350° F.for seven minutes), then pulls the dish out and measures the diameter ofthe circle the melted cheese has formed.

Stretchability of cheese can be determined by adapting a texture-profileanalyzer to pull strands of cheese upwards from a reservoir of meltedcheese. Cheese is placed into a stainless steel cup and tempered in awater bath at varying elevated temperatures, such as 60, 70, 80, or 90°C., for a specified time period, such as 30 min, before analysis. Thecup is then placed in a water-jacketed holder mounted on the base of theinstrument. A three-pronged hook-shaped probe is lowered into the meltedcheese and then pulled vertically until all cheese strands break or 30cm is reached. This produces a stretch profile as the probe is liftedthrough the reservoir of melted cheese and then pulls strands of cheeseupwards. An additional test for measuring the stretchability of cheesewas developed by heating a specified amount of cheese on athermostatically controlled hot plate, followed by measuring thedistance between the hot plate and moveable stretching plate before thecheese strands are torn off.

Further, a subjective test for meltability and stretchability may beperformed. The cheese is shredded and a predetermined amount, such asabout 200 g, is placed on top of a pizza crust covered in pizza sauce.The resulting pizza is baked in an over, such as for 4-9 minutes at 500°F. The pizza is removed from the oven and allowed to cool, such as for 1minute. A visual check is then performed to determine if the cheesemelted. If so, the melting is checked for homogeneity of the melt andspreading. The melted cheese is stretched and subjective determinationsabout the stretchability can be made, such as long stretches and weakstretchability.

The above dry blends will provide an ingredient to be used in makingextended cheese products with improved melting and stretchingproperties.

It is understood that the examples and embodiments described herein arefor illustrative purposes only and that various modifications or changesin light thereof will be suggested to persons skilled in the art and areto be included within the spirit and purview of this application andscope of the appended claims. The cheeses of the present invention maybe made by the methods described herein, or by any other method thatproduces a finished cheese product having the same physical or chemicalproperties as the present cheeses. All publications, patents and patentapplications cited herein are hereby incorporated by reference in theirentirety for all purposes to the same extent as if each individualpublication, patent or patent application were specifically andindividually indicated to be so incorporated by reference.

1.-27. (canceled)
 28. A dry blend free of casein comprising: a. 40%-70%starch comprising one or more chosen from acetylated starch,hydroxypropyl phosphate starch, oxidized starch, and octenyl succinicanhydride starch; b. 3%-18% whey; and c. 5%-25% emulsifiers; wherein ananalogue cheese, free of casein and formed from 8%-62% dry blend, 10-84%water, and 8-62% of a fat at between 45 ° F. and 160 ° F., is firmenough for shredding and slicing at 40 ° F., and is emulsion and colorstable during processing and melting.
 29. The dry blend of claim 28,wherein the starch comprises octenyl succinic anhydride starch andoxidized starch.
 30. The dry blend of claim 28, further comprising up to8% gums.
 31. The dry blend of claim 28, comprising: a. 45%-65% starchcomprising one or more chosen from acetylated starch, hydroxypropylphosphate starch, oxidized starch, and octenyl succinic anhydridestarch; b. 5%-16% whey; and c. 8%-22% emulsifiers.
 32. The dry blend ofclaim 28, comprising: a. 50%-60% starch comprising one or more chosenfrom acetylated starch, hydroxypropyl phosphate starch, oxidized starch,and octenyl succinic anhydride starch; b. 13%-16% whey; c. 9%-20%emulsifiers; and d. 2%-6% gums.
 33. The dry blend of claim 28, furthercomprising up to 5% of an acidulant.
 34. The dry blend of claim 33,wherein the acidulant is chosen from acetic acid, citric acid, fumaricacid, lactic acid, malic acid, phosphoric acid, and tartaric acid. 35.The dry blend of claim 33, wherein the acidulant is chosen from citricacid, lactic acid, and acetic acid.
 36. The dry blend of claim 28,further comprising a native food starch.
 37. The dry blend of claim 28,wherein the emulsifier is chosen from alkaline sodium aluminumphosphate, sodium citrate, trisodium phosphate, and disodium phosphate.38. The dry blend of claim 37 wherein at least half of the emulsifier isalkaline sodium aluminum phosphate.
 39. The dry blend of claim 28,containing less than 10% water.
 40. The dry blend of claim 39,containing less than 5% water.
 41. A method of making an analogue cheesefree of casein comprising: combining 8%-62% dry blend of claim 28,8%-62% of a fat, and 10%-84% water to form a mixture; heating themixture at between 45 ° F. and 160 ° F.; and cooling the mixture toprovide an analogue cheese that is free of casein, firm enough forshredding and slicing at 40 ° F., and emulsion and color stable duringprocessing and melting.
 42. The method of claim 41 further comprisingadding casein, cheese, cheese curds, or combinations thereof; cookingthe mixture to at least 150-155 ° F.; and forming an extended cheeseproduct.
 43. The method of claim 42, further comprising after thecooking step, adding additional water and cooking the resulting mixtureto 160-170 ° F.
 44. An extended cheese product comprising the analoguecheese of claim 28 and cheese and/or cheese curds.
 45. The extendedcheese product of claim 44, wherein the cheese and/or cheese curds arechosen from cheddar, Monterey Jack, Colby, Swiss, Gouda, Manchego, andpepper jack.
 46. The extended cheese product claim 44, wherein thecheese and/or cheese curds comprise between about 10% and about 50% byweight of the extended cheese product.
 47. The extended cheese productclaim 44, wherein the cheese and/or cheese curds comprise between about30% and about 90% by weight of the extended cheese product.